Chicken Shawarma Plate
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
6
Difficulty
Moderate
About the Author
Ahmed Al-Rashid
Lebanese-American chef and spice merchant. I run a family spice business and love teaching others about Middle Eastern and Mediterranean flavors.
Instructions
1
Make marinade: Combine olive oil, lemon juice, garlic, and all spices. Add chicken thighs and marinate for at least 4 hours, preferably overnight.
2
Preheat oven to 425F. Arrange chicken on a baking sheet in a single layer. Roast for 20-25 minutes until cooked through and edges are charred.
3
Alternatively, cook in a hot cast iron skillet for extra crispy edges.
4
Let chicken rest for 5 minutes, then slice thinly against the grain.
5
Cook basmati rice according to package directions.
6
Make Israeli salad: Dice cucumber, tomatoes, and onion finely. Dress with lemon juice, olive oil, and fresh herbs.
7
Assemble plates: Mound rice on one side, pile shawarma chicken next to it. Add dollops of hummus and garlic sauce. Serve with Israeli salad, pickles, and warm pita.
Ingredients
Tags
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